Dry red meat

By VicentaLakin

Dry red meat
Let's take a shot while the weather is getting better. We don't have to do it right, but it's our family's thing to eat. I have added drying to red meat, not only by adding food fibres, removing some of the flesh's acne, but also by providing the function of heat relief, clean beverages, accumulation, appeasement, euphemism, decompression, urination, etc., which is good for fatteners。

Recipe Recommendations

  • plum meat half a catty
  • dried bamboo shoots appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • sugar Half a teaspoon
  • fennel half a
  • geranyl a
  • cinnamon a little
  • Jiang five-piece
  • onion two
  • garlic two
  • cooking wine appropriate amount

Steps for Dry red meat

  • Make Dry red meat step 0
    1
    Dried up six hours early. They were taken by the grandmothers. Digged, boiled, sliced and dried, purely manual. Tastes good and fresh。
  • Make Dry red meat step 1
    2
    We'll dry and clean and change the knife。
  • Make Dry red meat step 2
    3
    Meat cut。
  • Make Dry red meat step 3
    4
    Hot in the pot, a little oil, fragrances like garlic
  • Make Dry red meat step 4
    5
    With meat, it's fried to oil and it's yellow on the surface
  • Make Dry red meat step 5
    6
    I'll cook wine, I'll make it, I'll put it back in two minutes
  • Make Dry red meat step 6
    7
    Move to the casserole, add drying and sufficient water, and then boil down to a small roast for an hour. And then salt when the last taste is light。
  • Make Dry red meat step 7
    8
    With a little onion flower, it's less tasteful, and it's free of chicken。

    • Dry red meat Make Tips

    1. If you are in a hurry, you can rehydrate the dried bamboo shoots with hot water. The ones I used are quite tender and cut thinly, so the soaking time can be cut in half. Adjust the soaking time based on your bamboo shoots. 2. The lean parts of the pork shoulder are marbled with fat, making them quite tender, so the stewing time can be shortened by another twenty minutes, depending on the texture you prefer. 3. When stewing in the clay pot for twenty minutes, I fished out the fennel, bay leaves, and star anise because I can't handle it when the flavor gets too strong.

    Recipe Categories

    Recipe recommendation